1 lb boneless chicken breasts cut into 1; in pieces
3 tablespoon soy suace
3 tablespoon cornstarch
1 egg white beaten until frothy
1 cup veg. oil
3 hot dried chili peppers, broken in; half
2 cloves garlic finely chopped
1 piece ginger root (1 in) peeled and; finely chopped
1 tablespoon white wine vinegar
1 tablespoon white wine
1 teaspoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon salt
1 teaspoon brown sugar
General Tsao was a real person, general and poet who lived in China 155-220 AD.
rn e in the frig for 1 hour.
Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok.
To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes.
In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened.
Return chicken pieces to wok, mix well and serve.
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